Coconut Shrimp Recipe

Combine egg, 1/2 cup flour,baking powder and beer in a medium size bowl. Then in 2 separate bowls place 1/4 cup of flour in one and coconut flakes in the other.

Hold shrimp by the tail and coat with flour shaking off the excess flour. Get a wax paper lined baking sheet ready. Dip the shrimp into the beer batter allowing excess to drip off then roll into coconut and place on baking sheet. Refrigerate for 30 minutes. Meanwhile preheat Deep fryers oil to 350 degrees F (175 degrees C).

Fry shrimp in a few batches cooking and turn once for abotu 2 to 3 minutes, or until golden brown. Place shrimp on paper towels to drain. Serve warm with you favorite dipping sauce.